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Whole eye of rounds were on sale so I picked up 2 of them. The original plan was to do Jerky. I started looking at the meat, and it reminded me a lot of Tri-tip. I started wondering if it would be good doing it Santa Maria style. Then I looked at the recipe for the mop, and thought it would also be good as marinade. The plan for now is to get it trimmed up, and in the marinade tomorrow, do the dry rub Saturday, Smoke it and do a reverse sear on the grill on Sunday looking at 120 to 130 for a finish temp. Any thoughts or suggestions on this plan?
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I was a day behind my original schedule so the Eye of round ended up in the marinade a little longer than planned. I did the dry rub, and let it sit for an hour. Then into the smoker at 180 degrees with white oak wine barrel staves as wood. My timing was off, and the roast hit 100 degrees way to soon. I let it go to 115 degrees, and pulled it. I wrapped it in foil, and stuck it in a soft sided insulated bag for 2 hours. Then I did a reverse sear on the grill. I don't know what the end temp was but suspect it ended up at 120. I did a thin slice and it was like cutting warm butter. This was a taste test before I cut some thicker 1/2" slices for dinner. I should have stayed with the thin slices. The thicker slices was like chewing gum. The flavor was great.

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I've had my Amerique for three years now. Before I had small electrics with little or no actual temperature control or insulation. I predict you will love your AQ. Lots of room for everything. Set the temp, push start, and in 20 minutes or so it is locked in +/- one degree for the duration. Keep the door seal area clean, and never forget the drip pan underneath (a very impressive lesson you don't want). What a joy to own and use. Enjoy!

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